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Muscle Madness

Jon must unite sparring stripper co-owners from destroying their business and their friendship.

Is it over?

You know, guys,something's notright here.

Shawn: Taylor just told me she doesn't work for me.

She works for Justin.That's what she just told me.

That's the kind of ( bleep )I'm telling you about.

I'm tiredof this ( bleep ).

So Tayloris loyal to Justin.

She doesn't respect Shawnas an owner.

What you don't understandis I own this place.

That's nice.

That's nice?So you work for me, right?

You work for me?

I'm sorry, you're done talking?Can I speak now?

I will not work for you.Get out of my face.

So there's Stephanie,Shawn's wife getting in.

Get out of my face.You don't even ( bleep ).

I don't care!Listen to me--

I swear to God!Don't ( bleep ) assault me!

- I will--- Don't ( bleep ) assault me!

Don't ( bleep )--you don't know --

you don't even knowhow to bartend!

Look at this!

Call me a ( bleep ).You're a ( bleep ) whore!

This is a business place!Can you believe this?

It's disrespectingyour guests.

Get her offof these premises now.

( Justin speaking )

I'm not in business with you.I'm in business with him.

Go. Go.Walk the ( bleep ) away.

Do not cry.

He is not worth--I'm serious, don't do that.

You don't give himthe satisfaction of that.

He breaks every single personthat comes in here.

He's crying.

- Like he's the victim.- ( grunts )


Shawn: You disrespect my ( bleep ) wife?!

You should have stepped upand ( bleep ) got Taylorout of here

right when she ( bleep )did that to my wife!

- You don't respect me.- Oh, my God, dude.

Let me tell yousomething, dude.( bleep ) you.

( bleep ) you.

This place went downafter I brought youon ( bleep ) board!

Really?! What the ( bleep )you talking about?!

Jon: These guys are horrific.

It's getting worseby the second.

I ( bleep ) take careof this ( bleep ) place!

Financially, it's all me!Financially, it's all me!

Shawn: That was before I got here!

You wantedthe bad side of me?!

Now you're gonna get it,you mother ( bleep )!

( bleeping, shouting )

So Taylor, she's a bartender.

Taylor, go over to the far sideright over here-- customers.

Taylor: It's not my order, dear. Somebody'll come.

We're never gonna make no( bleep ) money in this place.

Taylor: Now I'm an ( bleep ). What are we having today?

- I'll take beer.- Okay.

Jon: The bar is disorganized and dirty.

Kate: There's bottle caps everywhere, straws.

Jon: Look at that floor. Mmm.

Vic: That sticky-walk sound.

( groans )

That's not good.It's sour.

The system must not beregulated properly.

They probably don'tclean their lines.

You know what?Can I swap these out?

It's just-- they tastea little sour, flat.

If you don't have great beerin a sports environment,

you have nothing.

- Have we decided on any food?- Lory: Hamburger basket.

I'm gonna takethe pepperoni pizza.

I'm gonna gowith the ten wings.

Jon: There's Kevin. He's our cook.

Look at this kitchen.

Look at that mess.

Look at the dirt.

Vic: They're gonna make people sick.

Jon: You see any gloves there, chef?

Vic: Raw meat, no gloves.

Vic: This is what you would call sacrilegious.

Jon: Now he's opened the refrigerator door

with those hands, now he has raw chicken.

Raw meat into raw chicken!

Now the raw meat was all over the handle of the refrigerator.

When he drops this,

what does allthat foam tell you?

Look at that.

Vic: That that oil has not been changed in a month.

Horrible kitchen.

There's Kiana.She's a bartenderas well.

She's had like fourto five drinks.

There should bea no-tolerance policy for that.

No drinkingbehind the bar.

You're responsiblefor your guests' safety.

You're responsible for the moneythat's coming in the till.

You ( bleeping ).

Jon: Cursing in front of customers.

Nobody can sit here.

Look at her footup on the bar.

She can't even stand.

This type of employee interaction

in front of customers is incredibly unprofessional.

Meanwhile in the kitchen...

Kate: No, stick your fingers in there, that's fine.

So he had raw chickenon his hands,

grabbed the pickles, and put them on the burger.

So that's all contaminated.Just reach right in there.

Jon: You know, it infuriates me.

It's one thing to say"I'm gonna lose my money."

It's another thing to get people sick.

You know wherethat's going to?Our recon team!

Here we go, Vic.Look at this oil.

That looks like 90-weight oilfrom an engine.

If I put a flash bulbon the other side of this,

you wouldn't see it.


What's in here that prevents itfrom penetrating?

Soot, debris.

This is disgusting.

When was the last time thiswas scrubbed and cleaned?

Do you understandthe fire hazard that this is?

And look at this--I got grease...

Vic: On the Ansul system, on the protective system

to protect you in casethere is a fire.

'Cause there's grease( bleep ) everywhere!

- Do you see that?- Yeah.

That's a cockroach eatinga grasshopper in a light bulb.

Jon: I don't know how much worse it can get.

- Oh, there'sthe famous chicken wings.- Oh, man.

Look at the blood.That should bein a perforated pan

where the bloodis dripping out.

This itself can contaminate the chicken.

You might as welljust get a gun and goboom to somebody.

Jon: This is what you do for a living.

If you have any pride left

is if you cleanthe ( bleep ) place.

Let's take a peekin the walk-in,

and we'll see exactlywhat's happening here.

What's all overthat beer case?

- Kevin: Blood.- Jon: Look at the blood!

It's dripping downall over your cases of beer.

This is one of the mostcross-contaminated kitchens

I have ever seen.

Clearly, we've gotsome really bad lines here.

You can seethe color difference.

This is filthy.It's gonna taste horrible.

Now, I wanna go seethe rest of the bar.

- You guys gotfruit flies everywhere.- Yeah.

Kate: If you don't clean every day--

gestation period on a fruit fly is 24 hours.

We clean-- you act likewe don't get nothing from it.

Kate: No, I'm sorry, you don't.

What's going on here?

Jesus, please don't tell meyou guys are bartending

with standing waterbehind the bar.

Look at the dirtin that water.

Do you guysgive a ( bleep )?

Look at this!

There's beer tops sitting down there,

napkins sitting down there, paper.

You don't clean.

- I do.- This isn't clean.

And don't lie to me againand tell me you clean this bar!

You know when you'regonna clean it?! Now!

Let's go.

Welcome, come on in!

What can I get for you?

Two burgers and two hot dogsand one mozzarella stick?

All right,first ticket in, brother.

Under nine minutes,let's rock.

Nine-minuteticket times.

Move, you got to moveyour body faster.

Two hands.

Really, guys?

Y'all are setting me upfor failure already.

I didn't set up this well.

You're stillon these same drinks?

I got all these peoplewaiting for drinks.

No one'skeeping their head up.

She's beggingfor a drink over there.

Look at her and smile.Let her know you're coming.

- Thank you.- Two hands.

Very easy.

Oh, my God,I'm gonna ( bleep )...

I'm almost 15 minuteson a hot dog right now.

Kevin, you're burning the hot dog there.

Be careful.

Kevin, Kevin, you're justpushing it off to the sidelike that, man.

Come on, come on, Kevin.

Justin: Kevin, you good?

Uh, I need some help,actually.

Come on guys,sell this first ticket, please.

( bleep ).

Have we gottenanything out of here?

- Nothing has left the kitchen!- Not one item has leftthe kitchen?

We got one, one, two,three, four, five,

six, seven, eight, nine,ten tickets, guys!

Vic: 16 minutes, going on 17.

I need mozzarella sticks.

Can't serve it.

Simple technique. I mean, pedestrian.

And right away,first order, ka-boof.

Guys, has the first plateswent out yet?

No, they're almost there,almost there.

Guys, we're on18 minutes!

I need this ( bleep ) out the door!

Who stilldoesn't have drinks?!

( crowd cheers )

Oh, stressed out!

All these guys are beingneglected over here.

You're just stayingin front of you.

You guys are notworking the bar.

Why don't westart over?

This is the look of customersatisfaction right here.

Not cooked all the way,brother.

They're leaving themin there.

They're cookingtoo many at the same time

because they're worriedabout it being busy,

and they're poppingall over each other

and turning into one big mess of ( bleep ).

Hot dog is dragging at 30 minutes now.

Now they'restarting to think

you don't givea ( bleep ) about them!

Guys, no disrespect,but give me a damn hot dog!

Okay, let's do this.

So what we wanted to dowith the menu, guys,

is we wanted to incorporateobviously a sports theme.

We really wanted it to be appealing

to both men and women.

So we don't wanna alienateanyone 'cause we know

we've already done thatin the past.

What the ( bleep )?

So you guys all likeyour bar set up

the way you like it,right?

Guess what?

Now it's always going to be set up the same way.

So any time you walk behind the bar,

you know where every bottle is

so you don't have to stopand think about this.

So we're gonna startwith our first drink,the Texan Truce,

in honor of the truce between you guys.

We're usingCaptain Morgan White Rum.

So we're gonna doan ounce of that,

pomegranate syrup,pineapple juice,

and then we're goingto use fresh lemon juice.

So I present to youthe Texan Truce.

All: Aw!

Oh, my God.That tastes so good.

All right, next drink.

1.25 ounces of Crown Royal,

half an ounce of peach puree.

We're going to do three ouncesof a home-brewed sweet tea.

Shake this bad boy up.

We're gonna garnish this with a fresh sprig of mint.

And, guys, we have your Justin's Astro Tea.

Ooh, I like that one.We're gonna sell a lot of those.

Yeah, you're gonna sella lot of those.

Kevin, how you feeling,brother?

All right.

We're gonna covera lot of bases today.

First, I'm gonna show Kevin

how to cook the proper mozzarella stick.

Believe it or not,there's a little bit

of a science when it comes to a mozzarella stick.

Narrator: Mozzarella sticks are designed to be frozen

before they are fried.

Thawing a mozzarella stick and then frying it

can result in its becoming hollow.

Vic: Lesson number one learned.

All right, now, we're thinkingof going ballpark style,

maybe putting a little twist on a few classics?

You wanna feel likeyou're in a stadium.

So we got to keep it real.

We came up witha nice burger

- that we're gonna callthe "Meathead."- ( laughs )

Go ahead and throw thatdown on the grill.

Gotta have an onion ringon a burger.

And I'm gonna take someof these grilled poblanos,

and, there it is-- the meathead.

That's one of the bestburgers I've ever had.

Vic:This is gonna beone of your signature

edible desserts--two biscuits.

I'm gonna fry those up.

Looks like they'returning into doughnuts.

I'm gonna create a bedof cotton candy.

We're gonna throw someof these bad boys down,

a little powdered sugar,and here we are, powder puffs.

This alone might getsomeone to come backand visit you again.

- That will.- That will.

It ties backto sports food.

- Starting to come together?- Very much so.